Pepita-Crusted Chicken with Chipotle Demi-Glace

and honey roasted Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ tsp. Chipotle Seasoning
  • Info
    ⅓ oz. Butter
  • 1 fl. oz. Honey
  • Info
    2 tsp. Chicken Demi-Glace
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Pepitas
  • 12 oz. Brussels Sprouts
  • Info
    0.42 oz. Mayonnaise

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    566
  • Carbohydrates
    29g
  • Fat
    28g
  • Protein
    47g
  • Sodium
    1320mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Finely chop pepitas. Pat chicken breasts dry, and season both sides with ¼ tsp. salt.

  • 2

    Start the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into Brussels sprouts. Spread into a single layer on one half of baking sheet (leaving room for chicken). Roast in hot oven until starting to soften, 8 minutes. Carefully remove from oven. Brussels sprouts will continue cooking in a later step. While Brussels roast, start chicken.

  • 3

    Start the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer to empty half of prepared baking sheet. Divide mayonnaise between chicken, spreading evenly to coat. Top mayonnaise with pepitas, pressing gently to adhere.

  • 4

    Roast Chicken and Brussels Sprouts

    Roast again until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Drizzle honey over roasted Brussels sprouts. Rest roasted chicken at least 3 minutes. While chicken rests, make sauce.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add demi-glace, ¼ cup water, and a pinch of seasoning blend. Bring to a simmer. Once simmering, stir occasionally until sauce thickens, 2-3 minutes. Taste, and add remaining seasoning blend if desired. Remove from burner and swirl in butter until combined. Plate dish as pictured on front of card, serving chicken on sauce. Bon appétit!

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